Perkedel: Crispy Potato Croquettes
Golden-fried Indonesian potato croquettes filled with a fragrant onion-garlic center. Crispy outside, creamy inside—a beloved vegetarian side that doubles as a satisfying main with sambal and fresh vegetables.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 1.5 lb potatoes, russet or yellow
- 1 tsp salt
- 3 medium shallots, minced
- 3 cloves garlic cloves, minced
- 1 whole fresh red chili, minced
- 1 whole egg, beaten
- ¼ cup all-purpose flour
- ¼ tsp ground white pepper
- 1 cup vegetable oil, for frying
- 1.5 tbsp butter
Instructions
- 1
Cut potatoes into 2-inch chunks. Boil in salted water until a fork pierces easily, ~15 minutes.
- 2
Drain and let cool 5 minutes. Pass through a ricer or mash until completely smooth.
- 3
Heat butter in a small skillet over medium. Add shallots, garlic, and chili; cook until softened and fragrant, ~3 minutes.
- 4
Fold aromatic mixture into mashed potatoes. Season with salt and white pepper. Let cool to room temperature, ~10 minutes.
- 5
Pinch 2 tbsp potato mixture. Press into a ball, flatten slightly into an oval patty. Repeat with remaining mixture—makes ~12 croquettes.
- 6
Pour flour onto a plate. Dip each patty in beaten egg, then coat lightly with flour; tap off excess.
- 7
Heat oil in a 12-inch skillet over medium-high until shimmering, ~90 seconds. Working in batches, fry croquettes 2–3 minutes per side until deep golden brown.
- 8
Transfer to a paper-towel-lined plate. Serve hot with sambal or soy sauce.
Tools you’ll need
- large pot
- colander
- ricer or potato masher
- small skillet
- 12-inch skillet
- instant-read thermometer (optional, for oil temp ~350°F)
- slotted spoon or spider skimmer
- paper towels
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